a cross between vegetarian chili-cuban black bean. basically make a sofrito out of onions, carrots, garlic, celery, sweat it out with olive oil, add 2 cans of beans, add a big can of peeled tomatoes, along with 1 tb cumin, 1 tb chile pepper, 2 tb oregano and let simmer. Serve with rice, chopped scallions, and very good cheddar (we had a lovely 8 yr aged cheddar that was just divine). We also served it with roasted tofu cubes, but I want to give them another try to perfect the recipe (the inspiration is from Byrant Terry’s Vegan Soul Food)

Wednesday:
not pictured: cinnamon raisin bagel, buttered and toasted. It was defrosted from the big bag of bagels I brought back from a NYC trip- I cannot believe that it is still so very good.

I finally opened the can of oven roasted tomatoes that I grew and made last year, peeled the soft tomatoes, and put them in a tomato-and-cheddar omelette. Oh. my. word. I am so growing these tomatoes and preserving them again, along with tomato jam.

udon with carrots and cabbage, with seasoned tempeh crumbles on top.

Thursday:
Toast!
The nice folks at Toast have shared their incredible Calabrian tomato onion soup, which I heartily recommend with your finest grilled cheese sandwich, or their eggs-with-taleggio-and-chives sandwich. The soup is like a rich tomato version of the french onion soup, and I guarantee you that you will not be disappointed.